Ingredients

• 2 cups cauliflower rice (store bought ‘cauliflower rice’ or 1/2 head of cauliflower pulsed a few times in a blender to chop coarsely)
• avocado oil
• 5-6 mushrooms, sliced
• 1/2 onion, thinly sliced
• 1 tsp ginger, minced
• 2 garlic cloves, minced
• 1/2 lb salmon
• 2 tsp curry powder
• 1/2 tsp salt
• 1 tsp marinara (low carb marinara: Rao’s sauce)
• cilantro, chopped

For mint chutney:

• 15-20 mint leaves
• 1/2 bunch cilantro
• 1 tsp ginger, minced
• 1/2 lemon, squeezed
• 1/4 tsp salt
• 1 tbsp heavy cream or sour cream
• 1/4 cup water

Method

Cauliflower rice:

1. Heat 3 tbsp oil in a pan.
2. Add curry powder, 1/4tsp salt, marinara, cauliflower rice, 1/2 tsp ginger, 1 minced garlic clove to it.
3. Cook for 7-10 minutes or until golden brown. Set aside.
4. Heat 1.5 tbsp oil in a pan and add mushrooms and onions to it. Saute for 5-6 minutes or until golden brown.
5. Mix mushroom-onions with cauliflower rice

Salmon:

1. In a bowl, pour 1 tbsp oil. Add 1/4 tsp salt, 1/4 tsp curry powder, remaining ginger, and garlic. Coat salmon with the mixture.
2. Heat oil in a pan. Transfer salmon to it and cook for 5-6 minutes on medium-low on each side until salmon is golden brown.

Mint chutney: 

1. In a small blender, put all the ingredients and pulse until a smooth dip is formed. Make it paleo by skipping cream.